Bake for 12-14 minutes or until the tops of the cookies begin to crack slightly.

Remove from oven.

After cooling for one minute on the cookie sheet, remove immediately to a cooling wrack by using a spatula.

*Note that this cookie will firm up more when it cools, so it's important to be gentle with the cookie when it is still warm, as it may break! But when the cookie cools and firms it will hold its form well and it's delicious!

Notes

This recipe can be spiced up by adding nuts in at the same time you add the chocolate chips- I'd recommend either walnuts or Macadamia Nuts. Alternatively you can also add white chocolate chips in if that is your preference!

2 thoughts on “Double Chocolate Chip Cookies”

if i scoop it out with ice cream scoop will it form the round shape by it self like cookie itself when baking or do i have to do anything. and i dont hav any baking sheet can i just use over tray greased with butter?

Hello,
Yes if you scoop the cookie with an ice cream scoop onto a tray it will spread out. If you don’t have a cookie sheet you can also use a lightly greased tray. The cookies have a lot of butter in them, so it’s not really necessary to even grease the tray if you don’t want to. Best of luck!